Strawberry Topped Lemon Cream Cheese Layer Cake
A bright and elegant layered cake featuring tender yellow cake filled with tangy lemon cream cheese filling and topped with fresh strawberries. The cake is made from a simple box mix base, then transformed into an impressive three-layer dessert with homemade lemon curd cream cheese filling and fluffy whipped topping on the sides. Sweet macerated strawberries provide the perfect fresh finish. This showstopper dessert is ideal for spring gatherings, birthday celebrations, or any time you want to impress guests with minimal effort but maximum visual impact.
Ingredients
- 4 eggs
- ½ cup water
- ¼ cup oil
- 1 pkg yellow cake mixwhite cake mix1:1baking
will create lighter colored layers
- 1 8-oz pkg cream cheese, softened
- 1 10-oz jar lemon curd
- 2 drops yellow food color
- 1 8-oz container frozen whipped topping, thawed
- 4 cups fresh strawberries, sliced
- ¼ cup sugar
Instructions
- 1
Heat oven and spray baking pan with nonstick cooking spray
- 2
Line bottom of pan with waxed paper and spray paper
- 3
Beat eggs at high speed for 5 minutes until thick and lemon colored
- 4
Beat in water and oil
- 5
Gradually add cake mix, beating at low speed until well blended
- 6
Spread batter evenly in prepared pan
- 7
Bake until golden brown and toothpick inserted in center comes out clean
- 8
Cool 5 minutes then loosen edges and invert onto wire rack
- 9
Remove pan and carefully remove waxed paper
- 10
Cool completely
- 11
Beat cream cheese until smooth
- 12
Beat in lemon curd and food color until well blended
- 13
Cut cake crosswise into 3 equal pieces with serrated knife
- 14
Place first cake layer on serving tray and spread with one-third of filling
- 15
Add second layer and spread with another third of filling
- 16
Top with third layer and remaining filling
- 17
Frost sides of cake with whipped topping
- 18
Refrigerate at least 1 hour until chilled
- 19
Combine strawberries and sugar, toss to coat
- 20
Refrigerate strawberries 30 minutes until serving time
- 21
Cut cake in half lengthwise then cut each half into 6 slices
- 22
Place cake slices on individual plates and top with strawberries
Tips
Line the pan with waxed paper for easy removal and clean presentation when inverting the cake.
Beat eggs for the full 5 minutes to achieve proper volume and light texture in the cake layers.
Macerate strawberries with sugar for at least 30 minutes to create a syrupy sauce that complements the cake.
Good to Know
Store covered cake in refrigerator for up to 3 days. Top with fresh strawberries just before serving for best texture.
Cake can be assembled without strawberries up to 1 day ahead. Cover and refrigerate, then add strawberries before serving.
Serve chilled. Cut with sharp knife, wiping blade clean between slices for neat presentation.
Common Mistakes
Don't skip beating eggs for full 5 minutes or cake will be dense
Remove waxed paper carefully while cake is still slightly warm to avoid tearing
Chill assembled cake at least 1 hour before slicing or layers may shift
Substitutions
Dairy-Free Swaps
use 1 cup heavy cream whipped with 2 tbsp sugar
General Alternatives
will create lighter colored layers
FAQ
Can I use fresh whipped cream instead of frozen topping?
Yes, whip 1 cup heavy cream with 2 tablespoons sugar until soft peaks form. Fresh cream will have better flavor but may not hold as long.
How long will this cake keep in the refrigerator?
The assembled cake keeps well for 2-3 days covered in the refrigerator. Add fresh strawberries just before serving for best texture and appearance.
Can I freeze this cake?
The cake layers can be frozen wrapped individually for up to 3 months. Thaw completely before assembling. Don't freeze the assembled cake with cream filling and strawberries.